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Turkey Pie With Oka Classique Crust

Turkey Pie With Oka Classique Crust

4 portions


  • 500 ml (2 cups) cooked turkey, in pieces
  • 60 ml (1/4 cup) butter
  • 125 ml (1/2 cup) carrots, diced
  • 125 ml (1/2 cup) potatoes, diced
  • 125 ml (1/2 cup) parsnip, diced
  • 30 ml (2 tbsp.) Dijon mustard
  • 250 ml (1 cup) 15% cream
  • 15 ml (1 tbsp.) fresh tarragon, chopped
  • Salt and pepper to taste

Dough for cheese crust

  • 500 ml (2 cups) flour
  • 30 ml (2 tbsp.) baking powder
  • 5 ml (1 tsp.) salt
  • 60 ml (1/4 cup) butter
  • 1 beaten egg
  • 180 ml (3/4 cup) milk
  • 125 ml (1/2 cup) Oka Classique


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large saucepan, melt butter and sauté vegetables for 5 to 7 minutes to brown them slightly.
  • Add pieces of turkey.
  • Pour it all into a baking dish.
  • Mix together the cream, Dijon mustard and tarragon. Add salt and pepper.
  • Pour over the turkey and vegetables. Set aside.
  • Preheat oven to 425°F (215°C).
  • In a large bowl, mix the flour, baking powder and salt.
  • Incorporate butter, mix well and work dough to a granular consistency.
  • Create a pocket in the centre of the dough and pour in the beaten egg, milk and grated Oka Classique.
  • Work the dough to form a ball.
  • Roll out the dough and place it over the turkey mixture.
  • Bake for 30 minutes.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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